The chocolate chocolate, Madeleine
By VicentaLakin
I love chocolate. I want to make chocolate-related sweets to eat. The new chocolate Madeleine, it's super simple, it's just a mess, a mix, a roast, and a big martlin cake。
Recipe Recommendations
- low-gluten flour 150g
- cocoa powder 15g
- baking powder 5g
- powdered sugar 110g
- butter 110g
- milk 30g
- dark chocolate 60g
- eggs of 4
Steps for The chocolate chocolate, Madeleine
1
The eggs are filled with sugar powder, mixed into sugar powder, and the egg fluid becomes dense。2
Chocolate and butter and milk are poured into a bowl, melted and evenly mixed with water. It's warmed up。3
Low-banded flour, cocoa powder and powdered powder are evenly mixed, sifted into the whole egg fluid, and evenly mixed with a manual omelet。4
Take out the second stage of a fine chocolate fluid, pour it on the paste, and mix it evenly with a manual omelet。5
It's good to have a mask on it. In winter, the room is warm for an hour。6
The pasta was packed in a bouquet, squeezed into the mold, which was about eight minutes full, and then struck twice。7
Send it to the preheated oven, up and down to 170°C, middle level, baked for 18 minutes。8
The baked cake comes out of the oven and it's on the net。9
It's so rich. It's cold, eat one, feel good。The chocolate chocolate, Madeleine Make Tips
1. Puffing cannot be omitted. The chocolate paste remembers that it is warm and can be rewinded when it falls on the face, so that it does not fall in one place. 3. Good paste needs to be put on hold to make powder work. It also allows for better integration of all materials. In the south, the winter can go straight to room temperature. It's in the fridge for an hour in the summer. It is then taken out and the room warmed and baked. 4. The timing and temperature of the roast should be adjusted to the temperature of the oven itself。